Taco Pasta Salad

(Contributed by Denise Chadwick)

2 portions of whole wheat routine pasta
2 portions of lean ground beef
1/4 c. water
1 T taco seasoning
1 green bell pepper, diced
lettuce chopped
tomato’s chopped
onion chopped

2 T salsa
2 T fat free sour cream
2 T fat free cheese

Cook the pasta. then drain, Then soak in cold water.  While soaking cook the meat.  When the meat is done, stir in the seasoning(you can use lite taco seasoning, or chili powder).  When the beef is done, combine all the ingredients, toss the salad and enjoy.  This is one yummy salad.  

Beef Fajitas

1 1/2 lbs. beef flank steak

1 lg. onion, chopped (1 cup)

1 med. Green sweet pepper, cut into ½-inch pieces or 2 jalapeño     peppers, chopped

1 Tbsp. snipped fresh cilantro

1 tsp. chili powder

1 tsp. ground cumin

1 tsp. ground coriander

1 tsp. bottled minced garlic

¼ tsp. salt

1 can stewed tomatoes (8 oz.)

12 flour tortillas (7 inch)

2 tsp. lime juice (up to 3 tsp.) (optional)

Shredded Colby and Monterey Jack cheese (optional)

Guacamole (optional)

Sour Cream (optional)

Salsa (optional)

Trim fat from steak. Cut steak into 6 portions. Combine steak, onion, green sweet pepper, jalapeño peppers, cilantro, chili powder, cumin, coriander, garlic, and salt in Crockery Pot. Add undrained tomatoes.

Cover; cook on low for 8 to 10 hours. (Or cook on high for 4 to 5 hours.)

Set oven to 350°. To heat tortillas, wrap them in foil and bake for 10 to 15 minutes or until softened. remove steak from cooker and shred. return steak to cooker. stir in lime juice, if desired.

To serve, use a slotted spoon to spoon steak mixture onto warm tortillas. Top with cheese, guacamole, sour cream, and salsa, if desired. Roll up tortillas.

Makes 6 servings.

Walk Along Chili

(Contributed by Michelle Warren from Taste of Home)

2 lbs ground beef

1 small onion, chopped

2 garlic cloves, minced

1 can (28 oz.) diced tomatoes, un-drained

1 can (8 oz.) tomato sauce

1 can (6 oz.) tomato paste

2 to 3 tbs. chili powder (I used 2)

1 tbs. paprika

1 tbs. dried oregano

1 ½ tsp. sea salt

1 tsp. ground cumin

16 whole wheat tortillas

Shredded cheese

In a large saucepan or Dutch oven over medium heat, cook meat until no longer pink; drain.  Add onion and garlic; cook and stir for 5 minutes.  Add the next eight ingredients and mix well; bring to a boil.  Cover and simmer for 1 hour.

To serve, warm the tortillas and put the mixture down the middle, top with cheese, fold and eat. 

The recipe actually calls for corn chips of which my family really liked.  I had the whole wheat tortillas of which I really liked!

Use 16 bags (1 ¼ oz. each) corn chips – To serve, split open bags of chips at the back and scoop chili on top of chips. Top with shredded cheese.

Lasagne

(Contributed by Connie Lancaster)

 I LOVE this recipe!

Ingredients:
1 pound lean hamburger
1 medium onion, chopped
1 clove garlic, pressed
1 can (16 ounces) whole tomatoes
1 can (15 ounces) tomato sauce
2 tablespoons dried parsley flakes
1 teaspoon honey
1 teaspoon dried basil leaves
1/2 teaspoon salt
9 whole wheat lasagna noodles
8 oz low fat ricotta cheese
8 oz fat free cottage cheese
1/4 cup grated Parmesan cheese
1 tablespoon dried parsley flakes
1 1/2 teaspoons salt
1 1/2 teaspoons dried oregano leaves
1 cup low fat shredded mozzarella cheese

Cook and stir hamburger, onion and garlic until brown; drain.  Add tomatoes (with liquid), tomato sauce, 2 tablespoons parsley, honey, basil and 1/2 teaspoon salt.  Heat to boiling, stirring occasionally; reduce heat.  Simmer uncovered until mixture is consistency of thick spaghetti sauce, about 1 hour.

Cook noodles.  Reserve 1/2 cup of the sauce mixture.  Mix ricotta, cottage cheese, 1/4 cup Parmesan cheese, 1 tablespoon parsley, 1 1/2 teaspoons salt and the oregano.  Layer 1/3 each of the noodles, remaining sauce mixture, mozzarella cheese and ricotta cheese mixture in ungreased oblong pan, 13 x 9 x 2 inches.  Repeat 2 times.  Spoon reserved sauce mixture onto top;  Sprinkle lightly with parmesan cheese.  Cook uncovered in 350 oven for 45 minutes.  Let stand 15 minutes before cutting.

Beef Taco Skillet

(Contributed by Michelle Warren from “Taste of Home”)

Prep:  5 min.

Cook:  20 minutes

Makes:  4 servings

1 lb. ground beef

1 can (10 3/4 oz.) 98% fat free Campbell’s Tomato Soup

½ cup “Pace” Chunky Salsa (I used church cannery salsa)

½ cup water

6 ww flour tortillas “6”, cut into 1” inch pieces

½ cup shredded cheddar cheese

1.  Cook beef in skillet over medium high heat until well browned, stirring often to separate meat.  Pour off fat.

2.  Stir soup, salsa, water and tortillas in skillet and heat to a boil.  Reduce heat to low.   Cook 5 min.  Stir.  Top with cheese.

Hamburgers and Fries!

(Contributed by Connie Lancaster)

Healthy Hamburgers

 l lb. lean ground turkey and l lb. extra lean ground beef.  Mix them together then added one onion soup mix packet and form into hamburger patties.  My family ate them with whole wheat buns; I didn't have a bun, but put tomatoes and lettuce with it. 

Healthy Fries

Cut your potatoes in French fry strips.  Coat cookie sheet with cooking spray and place potatoes on sheet.  Season with salt (other seasonings can be fun too) Bake at 400 º.  Watch closely and turn to make sides crispy.  You can also do this on the stove top with a small amount of olive oil.  It just depends on your fat allotment.

Personally, I love the yam fries (sweet potato)!  Follow the same above instructions. 
Last night I made two separate batches, one with Idaho potatoes and one with yams.  Both got slicked up.     Serve with a BIG SALAD!!